+SF +GF
American comfort food enthusiasts will appreciate this simple cornbread recipe. Serve with chili, soups, stews or even during breakfast smothered with jam and vegan butter. —MR
MAKES 10 TO 12 SLICES
1 tbsp (15 ml) apple cider vinegar
1½ cups (355 ml) almond milk
1 cup (120 g) almond flour
1¼ cups (213 g) cornmeal
2 tbsp (26 g) baking soda
Sea salt
6 tbsp (72 g) coconut sugar
⅓ cup (72 g) coconut oil, melted
Preheat the oven to 400°F (204°C).
As it warms, simply mix all of the ingredients in a medium bowl until combined. Pour the batter into a parchment paper–lined baking dish (about 8 x 8 inches [20 x 20 cm]) and bake for 30 to 35 minutes, or until the top is golden brown. Let it cool for 10 minutes and then slice into squares. Enjoy served alongside chili, soups or salads.